Love steak?

I just cooked the best, most tender, amazing steak – with the sous vide method! It’s seriously that DELICIOUS.

When I make steak, I’ve always thought grilling was the way to go, and boy have I been wrong (apparently my entire life). LOL🤣

The following cooking method makes the most juicy and tasty steak you’ll ever have. Skip the expensive steakhouse dinner and enjoy them at home using a Sous Vide Precision Cooker! It’s a great way to cook a restaurant-style steak and many other foods.

What’s Sous Vide?

In short, sous vide cooking is the process of cooking in temperature controlled water. The french translation is “under vacuum”, because the food is first vacuum sealed, placed in a warm water bath, and then is cooked to precision. There’s no contact with a heated metal surface, flames, or smoke. The water doesn’t even get hot enough to boil. Because of this, food turns out amazingly tender and delicious.

Using my Anova Sous Vide cooker is especially easy because it comes with an app that pairs with your device to set cooking time and temp, plus it helps you track your cooking progress. Within the app, select what type of food you’re cooking and it sets the time and temp, so all you do is press start! Whaa?? I know, it’s that easy. You can then visually see the timer on your device which shows you when your food will be ready.

Pros of Sous Vide Cooking:

Easy, Hands Off Cooking: Just set the time and temp and walk away.

Precision: You will cook food to desired done-ness every time. No more overcooked food! If medium-rare is your preference, that’s precisely what the result will be!

No Smells: Don’t like the smell of salmon cooking in your home? Since the food is sealed, there’s no smell.

Restaurant Quality: Steak and other foods come out tender and taste like they were made by a fancy chef!

Cons of Sous Vide Cooking:

Time: This will not necessarily be the fastest way to cook.

Storage: Yep, it’s another appliance to store.

Planning: Although it’s a hands-off method, you’ll need to consider how much time foods need to cook so you can plan meal time and the rest of your menu.

Cook a tender steak like a pro.

Cooking the most tender steak was super easy using a Sous Vide cooker. I seasoned my rib eye steak, added a few sprigs of rosemary, then I used a FoodSaver vacuum sealer to remove all the air. If you don’t have a FoodSaver, just use a sealed freezer bag and try to get out as much air as possible.

Note: Concerned about cooking plastic with food? The good news is the water doesn’t boil with the sous vide method, so it’s not likely to affect food with chemicals. If you’re still worried, try re-usable silicone sous vide bags.

Next, place your vacuumed food in a large pot filled with water and secure the Sous Vide cooker to the side. Set the time and temperature through the app, and then let the precision cooker do its thing! Make sure the food is completely submerged in the water so it will cook.

I will warn you, after the timer is ready, your steak may look a little odd and as if it’s not done. Don’t worry – just sear it in a pan afterward and it’s good to go!

The last step is to sear the outside of the steaks for about 30 seconds. This can be done with a screaming hot cast iron pan, outdoor BBQ grill, or kitchen torch. You’ll just want to get that nice seared, caramelized crust (also referred to as the Maillard Reaction) around the outside. I happen to have a cast iron insert on my gas stove, so I use that.

Additional Notes

Melt in your mouth steak heaven!

You won’t believe how juicy, tender, and delicious this steak tastes! The texture is out of this world yummy, and you’ll never want to grill a steak again! Ha. Well, at least this is MY new favorite way to cook a rib-eye! I can’t wait to try other foods also. I hear pork, fish, eggs, and veggies are delicious, too!

Best green beans ever!

The way I heard about sous vide cooking was through my fellow Hip2save sidekick, Kimberly. She shared about her experience HERE using her Anova Precision Cooker, and I knew I had to try it. Kimberly told me about how she enjoys trying new foods, and green beans are her favorite veggie to make with it. She recommends cooking them for 45 minutes set at 186 degrees, seasoned with garlic salt, and they are the BEST EVER! I cannot wait to try them.

Are you a fan of sous vide cooking? What do you like to make?

Written by Lina for Hip2Save. Lina is a proud mom of 2 kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s DIY/Crafts created just for Hip2Save, click here.

I find it weird that your first instinct is to question whether the Hip2Save team is doing their jobs correctly. I trust that they are well aware of the rules and label posts that are sponsored, as such, so those where it isn’t mentioned aren’t sponsored. To lecture them about the rules and assume they are bad at their jobs is extremely rude and they are too professional to say that in their response. As someone who also works in a field and manages an online comment section, it feels good to get to stand up for the publisher for a change!

I cannot stand our sous vide. Everything comes out looking raw, and wet. Just letting folks know if you like anything well done, you will be cooking things after you sous vide, for awhile. I just don’t see a reason to use it to half cook meat… I cannot bring myself to eat pink pork, or bloody red beef lol!

So what if it IS a sponsored post (even tho is isn’t). I have followed Hip2Save since the beginning and enjoyed their growth. I still feel that they are going to promote only the products that they believe in! Instead of complaining about their hard work, go and find your own great deals. No one said you need to be on their site . Shame on you.

if you don’t have a sous vide device, you can get excellent steak by using the reverse sear method.
Slowly cook steak in oven at 275 until it is about 20 degrees lower than you want for final temp (about 25 min for me)
Heat iron skillet to high temp
When steak finished in oven, Sear briefly on each side.
perfection!

I was going to ask how long do I keep the meat if I want it well done? On the picture it seems medium rare and In our household we can’t eat that. I’ve had the Anova for a few months and I am yet to try it. It looks intimidating.

Medium well is 150 degrees for one hour. If you open the anova app and search beef , all the cook times are listed under “GUIDE”
There’s detailed directions and photos for each step within the app too. You should try it- I thought pretty easy especially after the first time using. It’s fun!

I love our Anova Sous Vide cooker! Steaks are my favorite but I also enjoy doing fish in it and there’s no smelly kitchen! Your spices stay on your items, you don’t lose the spice in the oven, the grill, or the pan. Searing the outside with my kitchen torch and I get perfect melt in your mouth items. I even used it for scrambled eggs and omelettes just so I don’t have to watch the pan and can multitask.

Actually, when I first read this article, the same thought occurred to me right away wondering if it might be sponsored. Maybe it’s because the feedback was written being so glowing and the experience came across as so great; or it’s because the same article was reposted within a week, or simply it’s because the world of influencers and bloggers have so warped the landscape of promoting and selling items all for the purpose of earning commission. As a result, I think it’s good for consumers to be informed if it’s an ad or sponsored or simply personal feedback. Good to just be aware and curious right? With all that said, I love my sous vide and I appreciate the recipes, the shared experience and overview. would love to see more recipes using sous vide. thanks!!

I’m debating purchasing some brand of the sous vide. I’m not sure which brand to buy, because of all the mixed reviews. Do you suggest the Anova? I’ve seen there an Anova Nano?? Any input on that one? It’s only 750 watts vs. others that are 800 watts.

I absolutely love my Anova Sous Vide cooker – one of my favorite kitchen appliances. I’ve cooked New York Steak (using Red Wine & rosemary, absolutely perfect!), chicken, eggs, shrimp, salmon, asparagus, pork, corn on the cob (it simultaneously butters itself using this, amazing!), etc. and have had perfect results almost every single time (one time I left shrimp a little too long & they became gummy but that was my fault). I also love that, in addition to the bluetooth capabilities, you can also use it with wifi – I have had instances where my roomate had to just plug in the machine & I could program it from work (15 miles away) so that by the time I got home the food was ready. Awesome machine, I would definitely recommend it. I actually JUST purchased the reusable silicone sous vide bags from Amazon (they just arrived today), so I’m pretty ecstatic to try those out (I have A LOT of the food saver & zip lock plastic ones I still need to get rid of though lol).

Not impressed. First you have to sou vide or whatever then sear it? Does not seem like a kitchen tool but more of a headache. But thank you for your review. I always appreciate h2S reviews. This one is a pass for me anyway. Anyway before people get all defensive about my comment (lol) this is Just my opinion

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